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Would you do that even for something as commonplace as (e.g.,) "a pint of milk", T63 ? And if so, would you approximate it as [570 ml], or be as exact as you can [568.26125 ml] ?
Really slow cooked chunks of meat in a tasty sauce :like:what's not to like! And I can't imagine that marinade suffering from the addition of a couple or three extra green chiles...
Like the sound of this one too I made a pillau with barberries along these lines a while back. Having ongoing trouble copying/posting links, but if you search (the forum) for "polow" this should bring it up. Looks like I heated up the barberries in melted butter. Heaven knows where I got the recipe from, although chewytikka posted a reply with a link.Look forward to hearing about your results with the authentic recipes. Only thing that would put me off is all those slices of bread and eggs in the kebab mix. I have never really got anywhere with Persian style kebabs. There is a chap on youtube (Henrys HowTos) who does loads of them. Tried a couple many years ago but the spicing wasn't really for me. Anyway, enjoy your cooking; the barberries are lush.Rob
An interesting and complex dish — I wish you the very best of luck with it, and every success.-- ** Phil.